Smoked Jerky Marinade
Photo from Keyingredient.com
Jerking meat is one way to preserve it long term. Not only does it provide a ton of protein when needed but it tastes great and is easy to carry. After seasoning and drying, seal it up in an airtight container and it weighs only ounces more than the container itself. Makes it easy to pack in your BOB or backpack when bugging out or hiking.
Below is one of the recipes that my own family enjoys
Ingredients
| 1 | t salt |
| ½ | t black pepper |
| 2 | T Worcestershire sauce |
| 2 | T liquid smoke |
| 3 | T soy sauce |
| 1 | T garlic powder |
| 2 | T lemon pepper |
Directions
Mix all ingredients well. Choose and slice the meat you will be jerking into thin strips. Marinade in the sauce at least overnight and up to 48 hours at room temp. Remove meat from marinade and dry via food dryer, oven method or sun drying to your desired constancy.
Marinade is sufficient for 1 lb of your choice of meat.
If you require a dehydrator there are a number of choices, styles, sizes, and prices you can peruse here >> http://amzn.to/2qtvAb4
Please read our disclaimer. We provide you with information from various sites all over the world. The author’s expressed opinion isn’t necessarily that of The Prepared Page or its staff. Our intent is to bring you the information. Use your common sense and your own best judgment when using any information contained within the blogs.
While you’re here check out some of those other posts you may find them interesting!!!
Some posts may contain affiliate links.
